Jean-Georges to Open Kaua`i Grill at St. Regis this October

Shuttered Princeville Resort to Rebrand, Wow Luxury Seekers

Jean-Georges to Open Kaua`i Grill at St. Regis this October

It has been confirmed: Jean-Georges Vongerichten will helm the Kaua`i Grill at the newly re-branded and revamped St. Regis Princeville Resort on Kaua`i when it opens this October. The resort will feature 251 newly designed rooms, including 52 suites, 3 additional restaurants, the 10,000 square foot Halele'a Spa and transformed banquet space for private affairs. The two surrounding 18-hole, Robert Trent Jones, II-designed golf courses are also set to be completed this fall, in time for tee off by the first guests of the hotel. A brand new infinity-edged pool will seemingly spill in to Hanalei Bay, visible from most vantage points at the resort. Mt. Makana (also known as "Bali Hai") completes the vista from the tropical gardens that will surround the grounds.

True to form, Jean-Georges representatives state he will make use of as much local Kaua`i product as possible at the Grill. Vongerichten operates numerous upscale eateries throughout New York, Los Angeles and Shanghai, to name a few locales. These include Spice Market, Mercer Kitchen, Vong and Prime Steakhouse. His Matsugen restaurant in NYC is modeled after the like-named location in Waikiki. It is of this writer's opinion that Vongerichten's mastery lies in the fact that he doesn't merely stick to one genre of cuisine. He truly tackles multiple genres, including Indian, Japanese, American steakhouse, French and so on. It will be very interesting to see his take on Hawaiian cuisine... perhaps he will birth a new offshoot of the Hawaii Regional Cuisine movement?

Stay tuned for an upcoming preview of the resort, as B on Hawaii will make a jaunt to the property in coming weeks to get an inside peek at the islands' most anticipated resort makeover since Maui's Ritz Carlton closed, and reopened, on similar scale.

www.StRegis.com or www.jean-georges.com

"Vongerichten's mastery lies in the fact that he doesn't merely stick to one genre of cuisine. He truly tackles multiple genres..."